Hungrygirl.com for ideas

[NYCStrongFox]

Hi all! This site has a lot of great info. on nutrition and they post "healthier" alternatives to the many, sinful sweets we love. Here is an example of some recipes. Sign up is free...Enjoy :D

Chocolate cupcakes:
Ingredients:
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Onc e cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS

Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g


Strawberry Cloud instead of a Starbucks' Strawberries & Crème Frappuccino Blended Crème.

PER SERVING (entire recipe): 119 calories, 1g fat, 102mg sodium, 21g carbs, 2g fiber, 14g sugars, 4g protein -- POINTS® value 2*

Ingredients:
2/3 cup frozen strawberries (plain -- NOT in syrup!)
5 oz. light vanilla soymilk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in a n oz. of warm water)
1 oz. Torani Sugar Free Strawberry Syrup
3 no-calorie sweetener packets (like Splenda)
3 large ice cubes
2 tbsp. Fat Free Reddi-wip

Directions:
Place all of the ingredients in a blender, except for the Reddi-wip. Blend on high speed for 30 - 45 seconds. Pour, and top with the Reddi-wip.

Strawberrylicious!



Cake Superior! - Alternative to Carrot Cake!!
Carrot cake rules. It's thick, sweet, delicious and slathered in cream cheese frosting. Mmmmmm! But since the nutritional stats on the average carrot cake are pretty horrendous, we decided to create our own guilt-free version. We made ours as cupcakes, 'cuz cupcakes are cute, fun, and, best of all, portion-controlled (it's too easy to cut yourself sliver after sliver with a full cake). But if you want, you can easily whip up a classic cake with this recipe -- just add 10 minutes to the cooking time. Here it is now...

Ingredients:

For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder

For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 c up water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS

Serving Size: 1 frosted cupcake
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g


From: www.hungrygirl.com

[NYCStrongFox]

HG's Super-Duper Strawberry Shortcake

Short 'n Sweet!
Strawberries + pound cake + ice cream = good times. Add a little whipped cream and strawberry sauce, and you have a head-explodingly-good dessert. Check it out (and no, your cranium will not actually blow up... so no worries, people).

Ingredients:
1 shortcake dessert shell (like a Hostess Shortcake Dessert Cup)
1/3 cup sliced strawberries
1/3 cup Breyers Double Churn Free fat-free ice cream, Creamy Vanilla
2 tbsp. Fat Free Reddi-wip
1 tbsp. Smucker's Sugar Free Strawberry Preserves

Directions:
Mix the preserves with 1/2 tbsp. of hot water to make a strawberry sauce, and then set aside. Place about one-third of the sliced strawberries in the center of the shortc ake. Top with the ice cream. Then, place another third of the strawberries on top of the ice cream (or if you want to be all fancy, press them into the ice cream). Drizzle the strawberry syrup over the top. Then squirt your dessert with the Reddi-wip, and top with the remaining strawberries (again, feel free to be fancy and place them prettily around the whipped topping). Enjoy! MAKES 1 SERVING

Serving Size: 1 shortcake with ice cream (entire recipe)
Calories: 190
Fat: 2g
Sodium: 180mg
Carbs: 42g
Fiber: 3g
Sugars: 22g
Protein: 4g

POINTS® value 3*

[Physedfit]

Hey girl! Thanks for posting about this site. It is so great! I tried one recipe from there which was tofu noodles and a special healthy alfredo sauce! It was amazing! Great post girl!

[Trish]

Thanks for sharing. I love recipes....:)

[DanielleA]

Mel, what the hell?! Why weren't you posting this a few weeks ago? Now I can't try anything and my mouth is watering reading this, and every day Chris asks me when I'm making brownies again. ARGHHH!!! LOL

[NYCStrongFox]

Mel, what the hell?! Why weren't you posting this a few weeks ago? Now I can't try anything and my mouth is watering reading this, and every day Chris asks me when I'm making brownies again. ARGHHH!!! LOL

LOL :LOLOL: I'm sorry girl. Copy, paste and save them. I've saved like over 200 of their emails I get every day. Hmmm, maybe you can make one of these as part of a cheat...you still get one, so...:D

[DanielleA]

I still get cheats for now, but last season I didn't have a cheat AT ALL my entire prep. Damn Mike!! He better give me one this time around.

[Shelly]

great recipes Mel!! My Mom told me about this site she makes yummy stuff from it all the time!!! :)

[NYCStrongFox]

I still get cheats for now, but last season I didn't have a cheat AT ALL my entire prep. Damn Mike!! He better give me one this time around.

While you still get the cheats, make one of these yummy treats and let me know how it turned out.

great recipes Mel!! My Mom told me about this site she makes yummy stuff from it all the time!!! :)

I love reading my daily mail from them. Especially when they post the nutritional contents of foods that the rest of the populations eats and when they give the "healthier" recipe for a great dish, like the ones I've posted.

Enjoy everyone.

[NYCStrongFox]

Quesadilla Yee-Haa!
This is no ordinary plate of greens, peeps. It's got cheesy quesadilla triangles, fajita chicken strips, and a whole lot more. Check out our guilt-free answer to the infamous Quesadilla Explosion Salad at Chili's...

Ingredients:

For Quesadilla:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large)
1/4 cup shredded fat-free cheddar cheese

For Salad:
3 cups chopped romaine lettuce
3 oz. cooked boneless skinless lean chicken breast, cut into strips
1/4 cup diced tomatoes
2 tbsp. canned s weet corn kernels, drained
1 tbsp. canned black beans, rinsed
1 tsp. fajita seasoning mix, dry
Optional: fresh cilantro

For Dressing:
3 tbsp. fat-free balsamic vinaigrette
1 tsp. lemon juice
1 tsp. lime juice
1/2 no-calorie sweetener packet (like Splenda)

Directions:
Begin by mixing together the fajita seasoning mix and 2 tsp. water. Toss the chicken in this mixture, and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese-topped half, and then press down with the spatula to seal. Flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside. Build your salad by layering the lettuce, tomatoes, corn, and black beans. Top with the chicken (heating it first, if you like). Cut the quesadilla into triangles, and place them around your salad. Then combine all of the dressing ingredients with 1 tsp. water, mix well, and serve on the side. If you like, garnish salad with cilantro. Enjoy! MAKES 1 SERVING

Serving Size: 1 salad with 2 oz. dressing (entire recipe)
Calories: 308
Fat: 4g
Sodium: 1,290mg (WOW that's a lot)
Carbs: 33g
Fiber: 11.5g
Sugars: 9g
Protein: 42g

[NYCStrongFox]

Ok, yes, I'm thinking about food LOL. Someone is BBQing in their backyard and the smell is driving my nuts....drinking plenty of water to fill me up...:o:o

Enjoy these if anyone tries them...
************************************************** *******

Love cheeseburgers and pizza but not the crazy amounts of fat and calories that come along with 'em? Check out HG's super-delicious (and totally guilt-free!) JUNK FOOD WRAPS!!!

The Cheeseburger Chomp

PER SERVING (entire wrap): 193 calories, 3.5g fat, 864mg sodium, 29g carbs, 17g fiber, 4g sugars, 27g protein -- POINTS® value 3*

Who needs a silly bun when you've got a ROCKIN' high-fiber tortilla? This burger-ific wrap rules!

Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1 Boca Meatless Burger, Original
1 slice fat-free cheddar cheese
3 slices tomato
1/3 cup shredded lettuce
Optional: sliced onions, pickles, ketchup, mustard, fat-free mayonnaise

Directions:
Prepare Boca patty according to package directions (in a pan with nonstick spray, or in the microwave).

Top patty with cheese slice. Microwave for 20 seconds, or until cheese melts. Set aside.

Place tortilla on a plate, and warm it slightly in the microwave. Place lettuce in the center of the tortilla, and top with tomato slices.

Chop cheese-topped patty into bite-sized pieces, and then arrange on top of the lettuce and tomato. If you like, top with any (or all!) of the optional guilt-free burger toppings.

Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom. Enjoy! MAKES 1 SERVING

HG's Ultimate Supreme Pizza Pocket

PER SERVING (entire wrap): 220 calories, 5g fat, 1,242mg sodium, 30g carbs, 14g fiber, 5g sugars, 26g protein -- POINTS® value 4*

This is the stuff dreams are made of. OK, weird dreams, but still -- a meaty, guilt-free pizza wrap is something to get excited about!

Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & D elicious Low Carb High Fiber)
1/3 cup shredded fat-free mozzarella cheese
1/4 cup sliced red and green bell peppers
1/4 cup sliced onions
1/4 cup sliced mushrooms
1/4 cup canned tomato sauce w/ Italian seasonings (such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)
3 tbsp. frozen sausage-style or ground-beef-style soy crumbles (like Morningstar Farms Meal Starters Recipe Crumbles or Boca Meatless Ground Burger)
5 bite-sized pieces turkey or soy pepperoni (like Hormel Turkey Pepperoni or Yves Meatless Pepperoni)

Directions:
Begin by toasting tortilla very slightly (it should still be foldable), either in a toaster oven or a conventional oven set at a high temperature. (This will keep your wrap from getting soggy.) Set aside.

In a pan sprayed with nonstick spray, cook peppers and onions over medium-high heat until they begin to brown (about 2 minutes). Add mushrooms, stir, and cook for 1 more minute. Then add soy crumbles, and continue stirring and cooking until veggies are cooked and soy crumbles are thawed and heated (about 1 minute longer). Remove from heat, and set aside.

Lay tortilla out on a microwave-safe plate. Spread the tomato sauce evenly over the tortilla, staying about 1 inch away from the perimeter. Sprinkle cheese over the sauce, and then top with the pepperoni slices. Heat plate in the microwave for about 30 seconds, until cheese is slightly melted. Place veggie/soy crumble m ixture in the center of the tortilla.

Then, wrap up the tortilla by first folding in the sides and then rolling it up tightly from the bottom. Enjoy!

MAKES 1 SERVING

HG Alternative! Can't find the soy crumbles (or simply don't like 'em)? Just double the amount of pepperoni in the recipe -- the stats will be almost the same, and the POINTS® value* won't even change! And remember, you can always save oodles of sodium by using no-salt-added tomato sauce and spicing it up yourself.

[jenscats5]

I am SO behind in my HG emails but I do love getting ideas from them.....that burger wrap sounds yummy!

[NYCStrongFox]

Their receipes always look good, however, I haven't tried any of them. I'll post some that look good often for anyone to give it a show. Yum, yes, the last two above sounds yummy....

[mclere]

Very cool thread. Too bad I got another 10 weeks before I can try any of this stuff. But I will save the website to my favs so I don't forget about it.

[fitness_runner]

This is one of my absolute FAVES!

Peanut Butter "Fudge"

Ingredients:
2 cups canned pure pumpkin (small can)
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g

[NYCStrongFox]

Yum. That one sounds good. I need to try that one too. :D

[NYCStrongFox]

Just Fruit Me! (for those hot, humid days/nights)
Want a large-and-in-charge fruity frozen beverage without all those annoying extra calories and sugar grams? Duh, of course you do! Check out the latest guilt-free HG sensation...

Ingredients:
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened blueberries
1/2 tsp. Crystal Light Classic Orange Sunrise powdered drink mix (half an On The Go packet or 1/8th of a tub)
1 no-calorie sweetener packet

Directions:
Place frozen fruit in the blender and allow it to thaw slightly (about a minute or two). Meanwhile, dissolve powdered drink mix and sweetener in 10 oz. of cold water. Stir well, and then pour drink mixture over the fruit in the blender. Blend at medium-high speed until thoroughly mixed. If blending slows, stop blender, stir mixture, and blend again. Pour into a tall glass and enjoy! MAKES 1 SERVING

Serving Size: 16 oz. (entire recipe)
Calories: 101
Fat: 0.5g
Sodium: 4mg
Carbs: 24g
Fiber: 5g
Sugars: 13g
Protein: 1g

[NYCStrongFox]

OK, these aren't recipes, but a caloris breakdown on some healthier choices...ENJOY!

Chill Out!

Breyers Double Churn Free Fat Free Ice Cream - all flavors except Chocolate Cookies & Cream
(1/2 cup = 90 - 110 calories, 0g fat, 20 - 25g carbs, 3 - 4g fiber)

The Skinny Cow Skinny Dippers
(1 bar = 80 calories, 3g fat, 11g carbs, 2g fiber)

The Skinny Cow Mini Fudge Bars
(1 bar = 50 calories, 1g fat, 19g carbs, 0.5g fiber)

The Skinny Cow Low Fat Fudge Bars
(1 bar = 100 calories, 1g fat, 22g carbs, 4g fiber)

Weight Watchers GIANT Ice Cream Bars - Latte and Chocolate Fudge
(1 bar = 90 - 110 calories, 1g fat, 21 - 25g carbs, 4 - 5g fiber)

Weight Watchers Chocolate Mousse Ice Cream Bars
(1 bar = 60 cals, 0.5g fat, 14g carbs, 3g fibe r)

Weight Watchers Strawberry, Key Lime and Passion Fruit Sherbet and Ice Cream Bars
(1 bar = 60 calories, 0.5g fat, 13g carbs, <1g fiber)

Healthy Choice Fudge Bars
(1 bar = 80 calories, 1g fat, 13g carbs, 4g fiber)

Fudgsicle Fat Free Fudge Bars
(1 bar = 60 calories, 0g fat, 13g carbs, 1g fiber)

Fudgsicle No Sugar Added Fudge Bars
(1 bar = 40 calories, 1g fat, 10g carbs, 2g fiber)

Sugar Free Popsicles
(1 pop = 15 - 20 calories, 0g fat, 3 - 4g carbs, 0g fiber)

No Sugar Added Creamsicles
(1 pop = 25 calories, 0g fat, 10g carbs, 1g fiber)

Blue Bunny FrozFruit Bars - Chunky Strawberry, Superfruit Raspberry Acai, and Chunky Tropical
(1 bar = 60 - 70 calories, 0g fat, 15 - 18g carbs, <1g fiber)

Blue Bunny No Sugar Adde d FrozFruit Bars - Chunky Strawberry
(1 bar = 35 calories, 0g fat, 15g carbs, 3g fiber)

Blue Bunny Sugar Free Bomb Pops
(1 pop = 25 calories, 0g fat, 8g carbs, 2g fiber)

Fruitfull Juice Bars - Watermelon, Guava, Strawberry, Raspberry, and Fuzzy Navel
(1 bar = 60 - 70 calories, 0g fat, 13 - 18g carbs, 0g fiber)

Dreyer's/Edy's Snack Size Fruit Bars
(1 bar = 45 - 50 calories, 0 - 0.5g fat, 9 - 13g carbs, 0g fiber)

Dreyer's/Edy's No Sugar Added Fruit Bars
(1 bar = 30 calories, 0g fat, 8g carbs, 1g fiber)

Sugar Free Popsicles, No Sugar Added Creamsicles, Fudgsicle No Sugar Added Fudge Bars, Blue Bunny No Sugar Added FrozFruit Bars in Chunky Strawberry, Blue Bunny Sugar Free Bomb Pops, and Dreyer's/Edy's No Sugar Added Fruit Bars all have a POINTS® value of 0* per pop/bar. Hooray!

[NYCStrongFox]

these sound YUMMY!!!

Gimme S'more Sundae

PER SERVING (entire sundae): 175 calories, 2g fat, 109mg sodium, 38.5g carbs, 4g fiber, 24g sugars, 3.5g protein -- POINTS® value 3*

S'mores and ice cream?!? Prepare yourself for chocolatey graham-tastic marshmallow mania!

Ingredients:
1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Jet-Puffed Marshmallow Creme (only 1 tbsp. will actually end up on your sundae), room temperature
2 low-fat honey graham crackers (half a sheet), lightly crushed
1 tsp. min i semi-sweet chocolate chips
4 tbsp. Fat Free Reddi-wip

Directions:
Place ice cream in a dessert bowl. Set aside. Carefully place marshmallow creme into one of the bottom corners of a Ziploc baggie. Use scissors to snip a tiny hole from the outside end of that corner, and squeeze 1 tbsp. of the creme (the rest will stick to the bag!) over your ice cream in a drizzle. Then top with the graham cracker pieces and chocolate chips. Finish it all off with a generous squirt of the Reddi-wip. Enjoy!

MAKES 1 SERVING

HG Tip! If your marshmallow creme is less-than-fresh or fridge temperature, warm creme in the microwave for about 10 - 15 seconds (just long enough to soften it).

Pumpkin Pie Sundae

PER SERVING (entire sundae): 136 calories, 1g fat, 98mg sodium, 30g carbs, 3.5g fiber, 16.5g sugars, 3.5g protein -- POINTS® value 2*

It's no-guilt frozen pumpkin pie in a bowl... WOOHOO!

Ingredients:
1/2 cup Breyers Double Churn Free Creamy Vanilla fat-free ice cream
1 tbsp. canned pure pumpkin
1/8 tsp. pumpkin pie spice
2 low-fat honey graham crackers (half a sheet), lightly crushed
4 tbsp. Fat Free Reddi-wip

Directions:
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a few minutes). Then stir in the pump kin and pumpkin pie spice until thoroughly mixed. Place bowl in the freezer for 30 minutes to allow the ice cream to firm up. Then top with the Redd-wip, followed by the crushed graham crackers. Enjoy!

MAKES 1 SERVING

HG Style Hot Fudge 'n Brownie Sundae

PER SERVING (entire sundae): 190 calories, 2g fat, 116mg sodium, 41g carbs, 4.5g fiber, 27g sugars, 4g protein -- POINTS® value 3*

Chocolate, chocolate, chocolate... and MORE chocolate. AHHHHHHHH!

Ingredients:
1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Fat Free Reddi-wip
1 tbsp. traditional fudge brownie mix
2 tsp. Hershey's Lite chocolate syrup
1 tsp. mini semi-sweet chocolate chips
1/2 tsp. fat-free liquid egg sub stitute (like Original Egg Beaters)

Directions:
Place brownie mix in a small microwave-safe dish (like a ramekin). Add egg substitute and 1/2 tsp. water, and mix well. Microwave for 45 seconds, and then let sit for 5 minutes. Then, use a fork to break it up and crumble into brownie bits (use your fingers, too -- just make sure your hands are clean!). Place ice cream in a dessert dish, and top with brownie bits. Set aside.

Place chocolate chips in a small microwave-safe dish, and cover with syrup. Microwave for 45 seconds, and then mix well. Pour sauce over the brownie bits and ice cream. Dig in!!!

MAKES 1 SERVING

HG Tip! Wondering what to do with the rest of your brownie mix? Make single-serving brownies by thoroughly mixing 2 tbsp. brownie mix with 1 tsp. fat-free liquid egg substitute and 1 tsp. water in a sma ll dish and then microwaving for 1 minute. Let sit for 5 minutes, and then consume immediately! Your treat will contain around 106 calories, 2g fat, 22g carbs, and 1g fiber (POINTS® value 2*).

[Gin]

Officially off-season, I'm starting to explore some new recipes. These look awesome! Does anyone have the cookbook? Is it worth picking up? I'm sort of a tactile person and like having the book to flip through and get ideas, marking the one's I like, making notes in the margins for substitutions, etc. Pros? Cons?

[Jennie]

Officially off-season, I'm starting to explore some new recipes. These look awesome! Does anyone have the cookbook? Is it worth picking up? I'm sort of a tactile person and like having the book to flip through and get ideas, marking the one's I like, making notes in the margins for substitutions, etc. Pros? Cons?

Im a cook book junkie :p The HG one is good!!! Some great ideas for making soooo many naughty foods good! (more for offseason). I got mine for $12 at Walmart, worth it!
Cons? not enough pics!!

[NYCStrongFox]

Thank Goodness It's Faux-Fried!
Been craving those CRAZY fried green beans from T.G.I. Friday's? WAIT. Before you order, check out our HG-ized version...

Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper

For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste

Directions:
Preheat oven to 400 degrees. Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.

Place the green beans in a large pot with 4 cups of water. Bring to a boil. Once boiling, cook for 9 minutes. Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process. Drain and dry them well.

Put the egg substitute in a small bowl, and set aside. In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like). Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.

Place about 1/3rd of the crumb mixture into a large sealable plastic bag. One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans. Seal the bag and shake it up. Remove the "breaded" green beans, and place them on the pan. Repeat this process two more times, so all of the beans are coated.

Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy. Allow green beans to cool slightly, and then serve with the dip. Yum! MAKES 2 SERVINGS

Serving Size: 1/2 of recipe (dip included)
Calories: 129
Fat: 1.5g
Sodium: 881mg
Carbs: 32.5g
Fiber: 14g
Sugars: 5g
Protein: 7g

[NYCStrongFox]

The only thing I've had from McDonald's is their coffee...

Wondering how to survive a trip to the Golden Arches? No sweat... We're here to help!

BEST AM BETS
Egg McMuffin - 300 calories, 12g fat, 30g carbs, 2g fiber -- POINTS® value 7*
HG Tip! Order it without cheese -- you've still got Canadian bacon 'n eggs! -- and it'll total only 250 calories, 9g fat, 29g carbs, and 2g fiber (POINTS® value 5*).

English Muffin - 160 calories, 3g fat, 27g carbs, 2g fiber -- POINTS® value 3*
HG Tip! For more flavor and less fat, skip the margarine and ask for strawberry preserves instead. It'll total 170 calories, 1.5g fat, 36g carbs, and 2g fiber (POINTS® value 3*).

Medium Nonfat Latte with Sugar Free Va nilla Syrup - 90 calories, 0g fat, 22g carbs, 0g fiber -- POINTS® value 2*

HG Tip! Make sure to order "Nonfat" and "Sugar Free" (and it never hurts to double-check again once you get it). If they serve it to you with regular milk and syrup, your drink'll contain 280 calories and 8g fat (POINTS® value 6*).

Bottom Line: Avoid anything with biscuits, sausage, or "Southern Style" in the title. And Canadian bacon is one of the leanest meats you can eat, so enjoy! Also, check out our SWEETS & SIDES! section below for another AM option.

THE SALAD SCOOP

Premium Bacon Ranch Salad with Grilled Chicken (No Dressing) - 260 calories, 9g fat, 12g carbs, 3g fiber -- POINTS® value 5*

HG Tip! Ditch the cheese and you're down to 210 calories, 5g fat, 11g carbs, and 3g fiber (POINTS® value 4*).

Premium Asian Salad with Grilled Chicken (No Dressing) - 300 calories, 10g fat, 23g carbs, 5g fiber -- POINTS® value 6*

HG Tip! Nix the almonds and this salad'll have 230 calories, 4g fat, 21g carbs, and 4g fiber (POINTS® value 4*).

Premium Southwest Salad with Grilled Chicken (No Dressing) - 320 calories, 9g fat, 30g carbs, 6g fiber -- POINTS® value 6*

HG Tip! Lose the cheese and tortilla strips for a total tally of 250 calories, 6g fat, 25g carbs, and 6g fiber (POINTS® value 5*).

Newman's Own Low Fat Balsamic Vinaigrette - 40 calories, 3g fat, 4g carbs, 0g fiber -- POINTS® value 1*

Newman's Own Low Fat Family Recipe Italian Dressing - 60 calories, 2.5g fat, 8g carbs, 0g fiber -- POINTS® value 1*

Newman's Own Low Fat Sesame Ginger Dressing - 90 calories, 2.5g fat, 15g carbs, 0g fiber -- POINTS® value 2*

HG Tip! If you can't avoid the full-fat dressings (or simply want to save cals with the low-fat ones), only use half of the packet.

P.S. We don ’t think the Southwest Salad even needs dressing!

Bottom Line: Always go for grilled chicken (never crispy). Don't forget to factor in the calories in your salad dressing. And skimping on the cheese will save you every time.


SANDWICH & BURGER BREAKDOWN

Hamburger (Single) - 250 calories, 9g fat, 31g carbs, 2g fiber -- POINTS® value 5*

HG Tip! "Beef" it up by adding extra veggies!

Premium Grilled Chicken Classic Sandwich without Mayo - 370 calories, 4.5g fat, 50g carbs, 3g fiber -- POINTS® value 7*

HG Tip! Ask for a regular bun instead of that Honey Wheat one, and you'll knock the total down to 280 calories, 4g fat, 32g carbs, and 1g fiber (POINTS® value 6*).

Chipotle BBQ or Honey Mustard Snack Wrap with Grilled Chicken - 260 calories, 9g fat, 27 - 28g carbs, 1g fiber -- POINTS® value 6*

HG Tip! Say sayonara to the cheese and you'll kick THREE fat grams to the curb. Your snack wrap will then contain 220 calories, 6g fat, 27g carbs, and 1g fiber (POINTS® value 5*).

Bottom Line: Again... always grilled, never fried! "Big" and "Double" are as bad as they sound. If you want something decadent, go for bacon or ranch -- not both. Just say NO to mayo. And don't order a snack wrap expecting it to be much more than just that... a snack (they're not large, people!).

SWEETS & SIDES!

Fruit 'n Yogurt Parfait - 160 calories, 2g fat, 31g carbs, 1g fiber -- POINTS® value 3*

HG Tip! Who cares if it's on the dessert menu? Order this thing for breakfast!

Apple Dippers with Low Fat Caramel Dip - 100 calories, 0.5g fat, 23g carbs, 0g fiber -- POINTS® value 2*

Vanilla Reduced Fat Ice Cream Cone - 150 calories, 3.5g fat, 24g carbs, 0g fiber -- POINTS® value 3*

Bottom Line: Replace the standard fries or O-rings with one of these guys. And if you're really craving fried foods, stick with HG's swaps instead!

[NYCStrongFox]

Slammin' Smoked Salmon 'n Bacon B-Fast Sandwich

PER SERVING (entire recipe): 194 calories, 3g fat, 936mg sodium, 25g carbs, 6g fiber, 2g sugars, 19.5g protein -- POINTS® value 3*

SO decadent... SO delicious... and SOOOOOOO guilt-free!

Ingredients:
1 light english muffin (like Thomas' Light)
1 oz. smoked salmon, roughly chopped
1 slice extra-lean turkey bacon (like the kind by Jennie-O)
2 tbsp. fat-free cream cheese
1 tbsp. chopped red onion
1 tbsp. chopped cucumber
1 slice tomato

Directions:
In a pan sprayed with nonstick spray, cook bacon on both sides over medium-high heat until crispy. Once cool enough to handle, chop into small pieces.

In a small dish, combine cream cheese with smoked salmon, bacon, onion, and cucumber. Mix well.

Split muffin into halves, and heat or toast halves.

Spread cream cheese mixture over one half of the english muffin. Top with the tomato slice.

Finish it all off with the other muffin half, pressing down firmly. Your on-the-go AM sandwich is now ready for travel and consumption!

MAKES 1 SERVING

HG's Grab 'n Go Breakfast Cookies

PER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- POINTS® value 2*

These things are large, fiber-packed, portable, and SOOO DELICIOUS!!!! Make a batch in the PM, and you'll have super-quick b-fasts for the next few AMs!

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee -mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

MAKES 4 SERVINGS

HG Alternative! If you don't feel like whipping out the blender to grind that Fiber One, simply leave the F1 crumbs out of the recipe. Your cookies won't be as high in fiber, but they'll still taste great and clock in with a POINTS® value of 2* each.

[NYCStrongFox]

The Great Pumpkin!
We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great!

HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online.

Ingredients:

For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute c rumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS

Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

POINTS® value 3*

[NYCStrongFox]

Hip Hip Brulee!
This calorie-cutting custard is creamy enough to satisfy even the PICKIEST creme brulee fans, so get ready to INDULGE! BTW, this recipe was co-developed with the QUEEN of creme brulee herself, our pal Debbie!

Ingredients:
1/3 cup fat-free liquid egg substitute (like Original Egg Beaters)

1/2 cup fat-free evaporated milk

1/2 cup fat-free half & half

3 tbsp. plus 1 tsp. brown sugar (not packed)

1 1/2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer

1 1/4 tsp. vanilla extract

4 tsp. granulated white sugar

Directions:
Preheat oven to 325 degrees. In a medium pot, combi ne milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.

In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.

Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.

Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sug ar (in other words, blast with fire 'til browned). Enjoy! MAKES 4 SERVINGS

Serving Size: 1 custard cup
Calories: 104
Fat: 0.5g

Sodium: 126mg

Carbs: 18.5g

Fiber: 0g

Sugars: 17g

Protein: 4.5g


POINTS® value 2*

HG Tip! You can pick up a kitchen torch for cheapie-cheap at places like Bed Bath & Beyond or online.

[NYCStrongFox]

This Spud's for You!
We know that every now and then, you just need a potato -- and a cheesy AWESOME one at that. We're here for you, baby...

Ingredients:
1 medium (8-oz.) baking potato
1 slice fat-free American cheese
2 tbsp. fat-free liquid non-dairy creamer (like Coffee-mate Fat Free Original)
Salt, paprika, and parsley, to taste

Directions:
Preheat oven to 375 degrees.

Puncture potato in several places with a fork. Peel off and discard the skin from the top part of the potato. Cook potato in the microwave for 6 - 8 minutes.

Once potato is cool enough to handle, scoop out the insides, leaving behind an empty potato shell. Set shell aside.

Place potato pulp in a small dish, and then add cheese, creamer, and a little salt. Mash it all together until the cheese melts , leaving you with a creamy, cheesy mashed potato mixture.

Place potato mixture back into the potato shell, and sprinkle with paprika and parsley.

Place potato in a baking dish sprayed lightly with nonstick spray, and bake in the oven for 20 - 30 minutes, until top is nice and brown.

MAKES 1 SERVING

Serving Size: 1 potato
Calories: 226
Fat: 0.5g
Sodium: 335mg
Carbs: 46g
Fiber: 5g
Sugars: 4g
Protein: 9g

POINTS® value 4*

[NYCStrongFox]

Cheesy-Good Cornbread Muffins
PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- POINTS® value 2*

Cheesy cornbread muffins for only 85 calories each?! How can it be???

Ingredients:
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

MAKES 12 SERVINGS

[NYCStrongFox]

HG's Miracle Mashies
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!

MAKES 5 SERVINGS

[NYCStrongFox]

Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*

We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!

Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste

Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).

Cover with foil, and cook dish in the oven for 20 minutes.

Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.

MAKES 5 SERVINGS

[NYCStrongFox]

Pump it Up!
No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you HG's Too-Good-To-Deny Pumpkin Pie...

Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

[jewelofnile69]

The Great Pumpkin!
We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great!

HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online.

Ingredients:

For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute c rumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS

Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

POINTS® value 3*

I JUST MADE THIS!!! Holy Cow. Yum!! I only tasted a small piece, I SWEAR!! But it was delicious! I actually made 4 pies for Turkey Day. Everyone knows that the stuff I usually bring is either somewhat 'healthy' and contains Splenda or completely healthy. I always let 'em know to not eat too much if it tastes good. Well, this tastes good so I'll have to give major warning for those with sensitive stomachs. Thanks for posting this one!

[NYCStrongFox]

I JUST MADE THIS!!! Holy Cow. Yum!! I only tasted a small piece, I SWEAR!! But it was delicious! I actually made 4 pies for Turkey Day. Everyone knows that the stuff I usually bring is either somewhat 'healthy' and contains Splenda or completely healthy. I always let 'em know to not eat too much if it tastes good. Well, this tastes good so I'll have to give major warning for those with sensitive stomachs. Thanks for posting this one!

That's awesome. I haven't tried any of the recipes yet, but this is one I want to try. Enjoy and stay within portion/serving size lol. :D

[jewelofnile69]

Pump it Up!


Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

And I'm making this one next week! :)

[Blondell]

***ishouldnothavecomeinhere***

[NYCStrongFox]

***ishouldnothavecomeinhere***

LOL, but they are healthy meals :D

[NYCStrongFox]

And I'm making this one next week! :)

Awesome. Let us know how it turns out.

[NYCStrongFox]

We've searched high and low for the ULTIMATE guilt-free soft oatmeal raisin cookie. After years of scouring shelves, we decided to throw in the towel and MAKE ONE (several, actually). Here's our recipe now -- for your chewing pleasure!

Ingredients:
3/4 cup regular oats
1/3 cup whole-wheat flour
1/4 cup raisins (not packed), chopped
1/4 cup brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. cinnamon
dash salt

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.

Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.

Add oats and raisins, and mix until both are thoroughly coated with the batter.

Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.

Place in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.

Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool completely. Enjoy!

MAKES 6 SERVINGS

Serving Size: 1 medium-large cookie
Calories: 125
Fat: 2.5g
Sodium: 120mg
Carbs: 23.5g
Fiber: 2g
Sugars: 10g
Protein: 3g

POINTS® value 2*

[NYCStrongFox]

Wayne's Pumpkin Smash

PER SERVING (1 piece, 1/9th of recipe):
65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber,
7g sugars, 5g protein -- POINTS® value 1*

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Serve and enjoy!

MAKES 9 SERVINGS

There it is -- hope you love it! BTW, store leftovers in the fridge... if you have any!

[NYCStrongFox]

La-la-la-la-lasagna!
Here it is. Our first-ever recipe for lasagna that contains noodles. Woohoo!!!

Ingredients:
Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tbsp. liquid egg whites
1/2 cup fat-free ricotta cheese (or alternative below)
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
Dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
Additional salt, black pepper, to taste
2 sheets oven-ready lasagna noodles (like the kind by Barilla)
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 425 degrees.

Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.

Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.

Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.

Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.

Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.

Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!

MAKES 2 SERVINGS

Serving Size: 1/2 of lasagna
Calories: 238
Fat: 4g
Sodium: 845mg
Carbs: 31.5g
Fiber: 5g
Sugars: 10g
Protein: 17.5g

POINTS® value 4*

HG Alternative! If made with low-fat or light ricotta cheese, each serving of lasagna will have 253 calories, 6.5g fat, and a POINTS® value of 5*. Not bad at all!

[NYCStrongFox]

Pie Baby!

Not only are these pockets of hot, gooey fruit delicious and guilt-free, but they're also GREAT pre-portioned desserts for holiday get-togethers. YUM!

Ingredients:
1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions:
Preheat oven to 350 degrees.

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 - 10 minutes, until apples are softened.

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don't want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 - 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter. Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!

MAKES 6 SERVINGS

Serving Size: 1 pie-let
Calories: 103
Fat: 0.5g
Sodium: 156mg
Carbs: 23g
Fiber: 1.25g
Sugars: 8g
Protein: 2g

POINTS® value 2*

[t8ch82]

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